Pull Apart Pumpkin Cinnamon Bread.
Hope everyone has enjoyed October and all that comes with it! But at last tomorrow will be November and the Holiday craziness can begin! I know, I know, it’s still Halloween and I need to take a serious chill pill.
Please don’t get me wrong I love Halloween, but I have been looking at ghosts and goblins since September 15th. I’m in need of a new holiday and some new decorations! Enter Thanksgiving.
Turkey, Butternut Squash, Mashed Potatoes, Brussel Sprouts, Stuffing, Green Beans, Gravy, Pumpkin Soup, Turkey Cookies, Pecan Pie, Pumpkin Pie, Cooking, Baking, Football, Snow, and of course Family.
For me, and for people who host Thanksgiving, it can be A LOT of work, but with the right amount of planning and prep work it can be a holiday enjoyed by all!
So I am starting things off with Thanksgiving breakfast. I mean come on people you can’t go all the way till 3:00 or 5:00pm. Over at our house it tends to be more like 8pm! Yeah, I know that is late, but that’s just the Gerards. Waiting till then is just too hard…and if you can, well then that is some serious will power. For those of us who need a little something to get us through until the real the feast I have the most delicious bread for you!
Pull apart Pumpkin Cinnamon Bread.
I even got the picky eaters to eat this bread! Of course they have no idea there is pumpkin involved. Nothing says Thanksgiving more than pumpkin and cinnamon. So delicious warm, right out of the oven. Incredible! Warm pull-apart yeasty cinnamon sugar dough. I don’t know what else to say, just make it!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pull Apart Pumpkin Cinnamon Bread
Nothing says Thanksgiving more than pumpkin and cinnamon. So delicious warm, right out of the oven. Incredible!
- 2 Tbsp unsalted butter
- 1/2 cup milk
- 2 1/4 teaspoons active dry yeast 1 envelope
- 3/4 cup pumpkin puree
- 1/4 cup white sugar
- 1 tsp salt
- 2 1/2 cups bread flour
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp fresh ground nutmeg
- 3 Tbsp unsalted butter
- Buttered Glaze
- 2 Tbsp unsalted butter
- 1/8 cup brown sugar
- 1 1/2 Tbsp milk
- 3/4 cup powdered sugar
- 1/2 teaspoon Vanilla
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black) about 2-3 minutes. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof about 10 minutes. Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.
To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the Vanilla and powdered sugar.
*The bread can be prepared ahead of time and baked in the morning. Once the dough has risen in the dough pan cover and place in the fridge for up to 4 days. When ready to bake remove from the fridge and pre-heat the oven to 350 degrees and bake as directed.
You will be licking the pan clean!
Have a safe Halloween!!